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How to Grill Country Style Ribs on a Gas Grill

OK, so you’re viewing this because you want to know how to grill Country Style Ribs on a gas grill. Well you’ve come to the right place because I’m going to give you a super easy method.

It was raining tonight so I had to use my Ducane gasser because it’s under cover, not my Weber Performer that’s exposed to the weather.

I started by rubbing the meat with a store bought rub, Lawry’s Perfect Blend for Pork, and setting them on the counter, covered, for about an hour to allow the meat to come to room temperature.

Here’s how to prep the grill:

Preheat the grill to about 300*, and cover the upper cooking grate with foil. You can also cover the lower cooking grate below the food to prevent any direct heat. That’s the key, NO direct heat on the ribs.

At this point you can bring the ribs to the grill and place them on the upper rack. Now just let them go. Hit the fridge for a beer or two or….

If you want to use a sauce, go for it after 30 minutes. I used Sauer Original because I like the vinegar base.

After saucing both sides, leave the meat alone.

At 45 minutes you should start checking the temperature of the ribs. It should be done around 160*, but that’s just a guideline. Cook to doneness.

When the meat is done, cut the gas off and put the ribs on the heated lower grates. This will firm up the meat and make it lip smacking, finger licking good.

Sorry for the late reply, Jenn. I hope the meal came out great! Internal temp is supposed to be 160* for pork, but I usually poke it and when it feels a bit firm its done. White through and through with lots of juices!

I’m trying this recipe for the first time tomorrow. I have never cooked ribs but I’m going to go for it!! I’ll let you know how they come out, I have an amazing rub that I plan to use, if you’d like the recipe let me know!

excellent, I was wondering how they would not get burned. I don’t have an upper rack but have a 4 burner strip grill, so I plan on lighting off the 2 further ends no.s 1 and 4 and leaving 2 and 3 in the middle unlit and putting the ribs on the grill in the middle of the heat….I’ll let you know how that worked..

Just tried this method as it was 95* today and I don’t have AC in the house and the oven is not an option. This worked great, I can’t believe how moist and tender the ribs turned out and I was able to cook some baked potatoes on the grill at the same time on the lower rack with tinfoil covering as well. I just want to say thanks and I will be using this for years.

This was awsome. Thank you! Thank you! Thank you! I have never made such simply juicy and tender country ribs like that ever. Always taught to par boil first but to me that destroyed all flavor. But between the cajun rub and this gas grill technique – whala… my husband even loved my ribs for once. Bon Appetit!

hey ken…I used your method to cook my country style ribs and they were perfect, in-direct heat and I brined them in cold water with sugar and salt for 6 hours, great, moist and singed around the edges just right after dropping them over direct heat for approx 15 minutes…

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